Friday, May 24, 2013

Place tasted: A hoot owl echoes in the distance over traffics buzzing rush hour. The owl knows truth instinctively. The traffic carries ambition, insecurity, anger, and false identities down the road on its raging current. Suddenly a murder of crows take over a near by tree and the Katwoman begins to chatter in focused enthusiastic observance of them. I hear myself chuckle within my own observance as I ponder and sip on a soul soothing vessel of this delightful dry riesling.
Ah, life!

Served with: I had it with 'A Kind of Keema Curry'. Brie & fruit snacks; white fish; Thai or Indian curries; fried chicken; and apple pie would all work well with this one.

On the snoot: A charmingly subtle snoot. Imagine a large bowl filled with colorful citrus fruits on an old oak table with a large bouquet of fragrant Iris along side. That's it.

Taste: Juicy pear with banana on the exhale overlaid with a twist of lime. Bright, crisp, and dry throughout. Finishes on a long powerful high note with interesting nuances of citrus and gooseberry pie.

Balance: is lightweight and graceful. She shows an impressive trio of elements blending to please the palate . Sugar, acid, and alcohol sing in perfect harmony.

Comments: An excellent summer naked picnic wine. Thirst quenching and happy in character. Ste Michelle can do no wrong in my world.

Thursday, May 9, 2013

Region: A melange of four lovely grapes from Washington's Columbia Valley

Vintage: Some 09' and some 10'

Producer: Missoula Winery

Vinted and Bottled: Missoula Winery>Missoula Montana

Price: 15.00

Date tasted: 5/5/13

Place tasted: I woke up in Kenya all spotted and alone; stretched my paws and waved my tail like a magic wand that could raise the sun on the Masai Mara. Ah, to have a tail again! to move in the form of a redeemable being.

High in a tree and mowing down on Impala tartare, I was watching you as you sipped on bulbs of red nectar and giggled unaware…in general…silly humans.

Served with: Marinated rosemary orange pork chops, grilled is best. Would pair well with lighter subtle earthy flavors such as mushroom, duck or salmon; mild red meats are also a good choice.

On the snoot: Bold snoot of dense cherry, fresh cut grass, and vanilla.

Taste: Nice, dry and fruit forward with ripe juicy cherry. Rich and slightly tart with gentle vanilla whispers on the exhale. Soft shy tannins gracefully emerge as she opens up. Finish is a slow montage of the subtle complex and well integrated flavors throughout…smooth and beautiful.

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An Irish Blessing

...For Summer Solstice 17’, The New Moon,

and my Favorite Nephew’s Birthday

May you live a long life Full of gladness and health, With a pocket full of gold As the least of you wealth. May the dreams you hold dearest, Be those which come true, The kindness you spread, Keep returning to you.

-author unknown

Labyrinth Dancing

Delicate Incarnations

I look to see the fishy quickly

it’s been over an hour now

Is observation the force that animates him?

I find this thought disturbing

Flowers that bloom black on black

existing by scent alone

He seems relieved to be watched,

grateful even

All the tank indeed a stage

like mine, with me

A human moving around in her air bowl

for his amusement…

Maybe if I’m lucky

I might exist by His observation of Me

-S. Watson

Yummy Stuff

Cedar Planked SaLmona la wine witch

up to 4- 5 to 6 oz saLmon steaks or filets

cedar planks, soaked in water for at least 2 hours

prior to using

2 oz pineapple juice

1 Tbsp avocado oil

2 tsp miso paste

2 tsp lemon juice

1 tsp maple syrup

1/2 tsp grated ginger root

1/2 tsp grated garlic

some pepper

at least 1/2 a lemon for garnish

Combine all ingredients and then coat

the saLmon, cover with plastic wrap or

use plastic bag and refrigerate for up to but

not more than one hour

Heat grill to about 350

Lay planks on grill with space between them

Remove most of garlic or ginger bits from the saLmon

so it is smooth and just lightly seasoned

Discard any remaining liquid, if there is any

Lay saLmon on planks, skin side down if there is skin

Put cover on grill and cook 10-15 minutes just till fish is tender and

“Grandma Aggie says, "The Old Ones used to believe that salmon were people who looked like us, the two-leggeds. They lived in beautiful cities beneath the ocean floor. Every spring and fall they chose to put on the form of salmon to come back and feed the two-leggeds. They teach us that you have to give back."

In 2014, Grandma Aggie retired as the Keeper of the Sacred Ceremony. The Old Ones -- and the Salmon People -- are patiently waiting for the next Keeper to arrive.”

“The greatest trick the Devil ever pulled was convincing the world he didn’t exist”

-Keyser Soze
Look up, there he is!

Need Proof?

click the pic, for the love of God... make it stop!

That's Not Right!

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Mayzy Art

Digital Stamp Designs

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Blessings

Altoswan

Dangerous Levels of Fluoride in California Grapes

"The worst grapes for fluoride, it turns out, appear to be conventional varieties grown in California. Non-organic wines from California tend to test the highest for fluoride content, and various anecdotal reports indicate that they are the most likely to elicit negative side effects among those with strong sensitivities to fluoride"(read more)....and more...